Preheat oven to 400°F/200 C.

Cut the top off a head of garlic and drizzle with 1 tbsp/15ml olive oil. Wrap with foil and baked for 35-45 minutes until browned and fragrant.

In a large bowl combine 1 ⅓ cup/314ml warm water with ¼ cup/30g of the flour. Stir to dissolve. Sprinkle the yeast on top and set aside to get foamy, about 10-15 minutes.

Stir in the rest of the flour, olive oil, and salt. Mix in until a dough forms.

Turn out on a very lightly floured surface. Knead for 5-7 minutes until smooth and stretchy.

Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).

While the dough is rising, prep the toppings. When the garlic is cool enough to handle, use a blunt knife or peel and squeeze out the roasted cloves. Try to keep them as intact as possible. Slice the tomatoes in half. Finely chop the rosemary.

Add ¼ cup/60ml olive oil to a 9”x13”/22.5cm x 32.5cm. Spread out evenly and place the dough in. Turn over several times to completely cover in oil. Stretch out with your fingers to the corners.

Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven again to 450°F/230 C.

Using oiled fingers, push lots of dimples into the dough. Press cloves (or small bits) of roasted garlic into some of the dimples. Press the halved tomatoes in cut side up. Sprinkle with chopped rosemary and salt.

Bake for 20-25 minutes until lightly golden brown and very firm.

Allow to cool in the pan for 10 minutes before transferring to a cooling rack and cooling at least another 20 minutes before cutting and serving.